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Chili Verde Stew Recipe
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Ingredients
3/4 pound boneless pork roast, cut into 1 inch cubes
1 tablespoon Canola Oil
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 teaspoon minced garlic
1/4 cup dry red wine or beef broth
1 cup diced canned tomatoes, undrained
1/2 cup Salsa
2 tablespoons canned chopped green chilis, divided
1/2 teaspoon ground cumin
1/4 teaspoon sugar
dash ground cloves
2 tablespoons minced fresh parsley
1 jalapeno pepper, seeded and chopped (small)
Directions
In a large saucepan, cook the pork in oil over medium heat until no longer pink; remove and set aside. In the same pan, sauté the green pepper, onion and garlic for 1-2 minutes or until tender. Stir in the pork, wine or broth, tomatoes, salsa, 1 T chilis, cumin, sugar and cloves. Cover and cook over low heat for 40 minutes, stirring occasionally. Stir in the paarsley, jalapeno and remaining chilis. Cover and cook 20-25 minutes longer or until meat is tender.
Serves 2
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